Diabetic Side Dish of the Week – Zucchini, Tomato and Provolone Bake

November 6, 2022 at 6:02 AM | Posted in CooksRecipes, diabetes, diabetes friendly, Diabetic Side Dish of the Week | Leave a comment
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This week’s Diabetic Side Dish of the Week is a Zucchini, Tomato and Provolone Bake. To make this week’s recipe you’ll be needing Zucchini Squash, Basil Pesto Fresh Ground Black Pepper, Panko Bread Crumbs, Plum Tomatoes, and Sargento Sliced Reduced Sodium Provolone Cheese. There’s 182 calories and 12 net carbs per serving. The recipe is from the CooksRecipes website. At the Cooks site you’ll find a huge selection of recipes to please all Tastes, Diets, or Cuisines so be sure to check it out today for any of your recipe needs! Enjoy and Eat Healthy in 2022! https://www.cooksrecipes.com/index.html

Zucchini, Tomato and Provolone Bake
This delicious, low-sodium side dish can also be served as a hearty, meatless main dish. A wonderful dish for using the summer’s garden bounty of zucchini, too!

Recipe Ingredients:
1 pound (about 4 small) zucchini squash
1/4 cup prepared basil pesto
1/4 teaspoon freshly ground black pepper
1 cup panko bread crumbs – divided use
1 pound plum tomatoes (about 5 medium), cut into 1/4-inch slices
8 slices Sargento Sliced Reduced Sodium Provolone Cheese

Cooking Directions:
1 – Wash zucchini but do not dry. Cut crosswise into 1/4-inch thick slices; transfer to a microwave-safe casserole dish. Cover with lid. Cook in microwave oven three to four minutes or until crisp-tender. Drain in colander; rinse with cold water to stop cooking. Transfer to clean kitchen towel or paper towels to dry. Toss zucchini with pesto sauce and pepper.
2 – Sprinkle 1/2 cup bread crumbs in bottom of 8 or 9-inch baking dish. Spoon half of zucchini mixture evenly over crumbs. Arrange half of tomato slices over zucchini; top with four slices cheese. Repeat layering with remaining zucchini mixture, tomatoes, cheese and bread crumbs.
3 – Bake in a preheated oven at 375°F (190°C) for 25 to 30 minutes or until golden brown.
Makes 8 (side-dish) servings.

Tips:

* Pesto and panko brands vary in sodium content. This nutrition information is based on Buitoni and Kikkoman brands.
* Try ladling warm marinara sauce over individual servings for a delicious main dish.
* If preferred, regular provolone cheese can be used.
Nutritional Information Per Serving (1/8 of recipe): Calories 182; Protein 10g; Carbohydrates 14g; Dietary Fiber 2g; Total Fat 9.8g; Saturated Fat 4.4g; Monounsaturated Fat 3.7g; Polyunsaturated Fat 0.5g; Cholesterol 18 mg; Vitamin A 87RE; Vitamin C 27mg; Calcium 229mg; Iron 2mg; Sodium 268mg
https://www.cooksrecipes.com/sidedish/zucchini_tomato_and_provolone_bake_recipe.html

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Fried Oysters w/ Baked Potato and Texas Toast

March 22, 2022 at 7:00 PM | Posted in Hilton's Fresh Farm Raised Pacific Willapoint Oysters, oysters, potatoes, seafood | Leave a comment
Tags: , , , , , , , , , ,

Today’s Menu: Fried Oysters w/ Baked Potato and Texas Toast

 

For Breakfast this morning I had a cup of Bigelow Decaf Green Tea. Rain on and off all day, a high of 61 degrees. Mom is doing her Spring Cleaning and she’s in the Kitchen today. So I gave her a hand most of the afternoon. For Dinner tonight I prepared one of my favorite trios, Fried Oysters w/ Baked Potato and Texas Toast.

 

Fried Oysters, Baked Potato, and Texas Toast, always one of my favorite meals! As usual I used Hilton’s Fresh Farm Raised Pacific Willapoint Oysters, my favorite. To prepare them; Place shucked oysters in a colander, rinse in cold water and drain. Dredge drained Oysters in the Flour, then Egg Beater’s, and then in Panko Crumbs seasoned with Sea Salt and Pepper (coating each oyster thoroughly). Set aside to dry for at least 1/2 hour. An easy way to coat the oysters with the Panko Crumbs is to place the Crumbs in a resealable plastic bag, add egg-dipped oysters, seal bag, and then shake.

 

Next, heat the Extra Light Olive Oil in a frying pan (I like to use my cast-iron frying pan) to 370 degrees F. or until quite hot. Fry oysters until golden brown on one side, then turn over each Oyster carefully to brown the other side, approximately 1 to 2 minutes on each side. Fry oyster until golden brown and edges are curled. Do not overcook or overcrowd in the frying pan. Remove from the frying pan and serve immediately. Serve with Lemons Wedges, Tartar Sauce, Cocktail Sauce and/or your favorite hot sauce. I served mine with some McCormick’s Tartar Sauce with a side of my favorite hot sauce Frank’s Hot Sauce. These are so delicious, golden brown and with an incredible fresh flavor.

 

I had a baked Russet Potato for a side with the Oysters. Seasoned that with the McCormick Grinder Sea Salt and Peppercorn Medley, and topped with I Can’t Believe It’s Not Butter.

 

 

 

 

 

Finally I baked a slice of New York Bakery Texas Toast. Love having the trio of Fried Oysters, Baked Potato, and a baked slice of Texas Toast! I always enjoy this Dinner. For Dessert/Snack later a 100 Calorie Mini Bag of Snyder’s Pretzels with a Diet Lemonade/Tea Snapple to drink.

 

 

 

 

 

 

 

Pan-Fried Oysters Recipe:
Ingredients:

12 large-medium Oysters, shucked
1 tablespoon Flour
1 Eggs, beaten or 1/4 cup egg Beater’s
1 cup Shake and Bake Seasoned Panko Bread Crumbs
Sea Salt and Pepper, to taste
2 to 3 tablespoons Extra Light Olive Oil
Lemon Wedges, optional
Hot sauce, optional
Seafood Cocktail Sauce, optional

Preparation:

Place shucked oysters in a colander to drain.

1 – Dip drained oysters in flour, then beaten eggs, shake off excess, and in panko crumbs seasoned with salt and pepper (coating each oyster thoroughly). Set aside to dry at least 1/2 hour. NOTE: An easy way to coat the oysters with the panko crumbs is to place the crumbs in a resealable plastic bag, add egg-dipped oysters, seal bag, and then shake.

2 – Heat canola oil in a frying pan (I like to use my cast-iron frying pan) to 370 degrees F. or until quite hot.

3 – Fry oysters until golden brown on one side, then turn over each oysters carefully to brown the other side, approximately 1 to 2 minutes on each side Fry oyster until golden brown and edges are curled. Do not overcook or overcrowd in frying pan. Remove from frying pan and serve immediately.

Serve with Lemons Wedges, Tartar Sauce, Cocktail Sauce and/or your favorite hot sauce.

Makes 2 servings.

NUTRITIONAL BENEFITS OF OYSTERS
Oysters are naturally high in many essential vitamins and minerals including protein, iron, omega 3 fatty acids, calcium, zinc, and vitamin C.

 

 

Hilton’s Fresh Farm Raised Pacific Willapoint Oysters

Product Details
Hilton’s oysters are plump, juicy and full of flavor making them superb for cooking purposes in stews, pan fried, casseroles and turkey stuffing during the Holidays plus many more recipes.

Features
* Available year around
* Low in fat, calories and cholesterol
* Fast and easy to prepare
* High in protein, iron, omega 3 fatty acids, zinc and vitamin C
* All natural
* Product of USA
Ingredients
Pacific Small Willapoint Oysters

Fried Oysters w/ Baked Potato and Texas Toast

February 21, 2022 at 7:01 PM | Posted in oysters, potatoes, seafood | Leave a comment
Tags: , , , , , , , , , ,

Today’s Menu: Fried Oysters w/ Baked Potato and Texas Toast

 

For Breakfast this morning I had a cup of Bigelow Decaf Green Tea. Sunny early and cloudy as the day went on, high of 62 degrees. Got the leaf blower, rake, and water hose out of the shed and did some early Outdoor Spring Cleaning. I washed down the deck and driveway and cleaned up in and around the flower beds. For Dinner tonight I prepared one of my favorite trios, Fried Oysters w/ Baked Potato and Texas Toast.

 

 

Fried Oysters, Baked Potato, and Texas Toast, always one of my favorite meals! As usual I used Hilton’s Fresh Farm Raised Pacific Willapoint Oysters, my favorite. To prepare them; Place shucked oysters in a colander, rinse in cold water and drain. Dredge drained Oysters in the Flour, then Egg Beater’s, and then in Panko Crumbs seasoned with Sea Salt and Pepper (coating each oyster thoroughly). Set aside to dry for at least 1/2 hour. An easy way to coat the oysters with the Panko Crumbs is to place the Crumbs in a resealable plastic bag, add egg-dipped oysters, seal bag, and then shake.

 

Next, heat the Extra Light Olive Oil in a frying pan (I like to use my cast-iron frying pan) to 370 degrees F. or until quite hot. Fry oysters until golden brown on one side, then turn over each Oyster carefully to brown the other side, approximately 1 to 2 minutes on each side. Fry oyster until golden brown and edges are curled. Do not overcook or overcrowd in the frying pan. Remove from the frying pan and serve immediately. Serve with Lemons Wedges, Tartar Sauce, Cocktail Sauce and/or your favorite hot sauce. I served mine with some McCormick’s Tartar Sauce with a side of my favorite hot sauce Frank’s Hot Sauce. These are so delicious, golden brown and with an incredible fresh flavor.

 

I had a baked Russet Potato for a side with the Oysters. Seasoned that with the McCormick Grinder Sea Salt and Peppercorn Medley, and topped with I Can’t Believe It’s Not Butter.

 

 

 

 

 

 

Finally I baked a slice of New York Bakery Texas Toast. Love having the trio of Fried Oysters, Baked Potato, and a baked slice of Texas Toast! I always enjoy this Dinner. For Dessert/Snack later a bowl of Skinny Pop – Pop Corn with a Diet Lemonade/Tea Snapple to drink.

 

 

 

 

 

 

 

Pan-Fried Oysters Recipe:
Ingredients:

12 large-medium Oysters, shucked
1 tablespoon Flour
1 Eggs, beaten or 1/4 cup egg Beater’s
1 cup Shake and Bake Seasoned Panko Bread Crumbs
Sea Salt and Pepper, to taste
2 to 3 tablespoons Extra Light Olive Oil
Lemon Wedges, optional
Hot sauce, optional
Seafood Cocktail Sauce, optional

Preparation:

Place shucked oysters in a colander to drain.

1 – Dip drained oysters in flour, then beaten eggs, shake off excess, and in panko crumbs seasoned with salt and pepper (coating each oyster thoroughly). Set aside to dry at least 1/2 hour. NOTE: An easy way to coat the oysters with the panko crumbs is to place the crumbs in a resealable plastic bag, add egg-dipped oysters, seal bag, and then shake.

2 – Heat canola oil in a frying pan (I like to use my cast-iron frying pan) to 370 degrees F. or until quite hot.

3 – Fry oysters until golden brown on one side, then turn over each oysters carefully to brown the other side, approximately 1 to 2 minutes on each side Fry oyster until golden brown and edges are curled. Do not overcook or overcrowd in frying pan. Remove from frying pan and serve immediately.

Serve with Lemons Wedges, Tartar Sauce, Cocktail Sauce and/or your favorite hot sauce.

Makes 2 servings.

NUTRITIONAL BENEFITS OF OYSTERS
Oysters are naturally high in many essential vitamins and minerals including protein, iron, omega 3 fatty acids, calcium, zinc, and vitamin C.

 

Hilton’s Fresh Farm Raised Pacific Willapoint Oysters

Product Details
Hilton’s oysters are plump, juicy and full of flavor making them superb for cooking purposes in stews, pan fried, casseroles and turkey stuffing during the Holidays plus many more recipes.

Features
* Available year around
* Low in fat, calories and cholesterol
* Fast and easy to prepare
* High in protein, iron, omega 3 fatty acids, zinc and vitamin C
* All natural
* Product of USA
Ingredients
Pacific Small Willapoint Oysters

Fried Oysters w/ Baked Potato and Texas Toast

November 28, 2021 at 7:16 PM | Posted in oysters, seafood | Leave a comment
Tags: , , , , , , , , , ,

Today’s Menu: Fried Oysters w/ Baked Potato and Texas Toast

 

For Breakfast this morning I had a cup of Bigelow Decaf Green Tea. 45 degrees, windy and mostly sunny out today. Nice day but the wind was a cold one. It’s be a slug day for me. Did a few chores around the house then I sunk into the easy chair for the day. For Dinner tonight I prepared one of my favorite trios, Fried Oysters w/ Baked Potato and Texas Toast.

 

Fried Oysters, Baked Potato, and Texas Toast, always one of my favorite meals! As usual I used Hilton’s Fresh Farm Raised Pacific Willapoint Oysters, my favorite. To prepare them; Place shucked oysters in a colander, rinse in cold water and drain. Dredge drained Oysters in the Flour, then Egg Beater’s, and then in Panko Crumbs seasoned with Sea Salt and Pepper (coating each oyster thoroughly). Set aside to dry for at least 1/2 hour. An easy way to coat the oysters with the Panko Crumbs is to place the Crumbs in a resealable plastic bag, add egg-dipped oysters, seal bag, and then shake.

 

Next, heat the Extra Light Olive Oil in a frying pan (I like to use my cast-iron frying pan) to 370 degrees F. or until quite hot. Fry oysters until golden brown on one side, then turn over each Oyster carefully to brown the other side, approximately 1 to 2 minutes on each side. Fry oyster until golden brown and edges are curled. Do not overcook or overcrowd in the frying pan. Remove from the frying pan and serve immediately. Serve with Lemons Wedges, Tartar Sauce, Cocktail Sauce and/or your favorite hot sauce. I served mine with some McCormick’s Tartar Sauce with a side of my favorite hot sauce Frank’s Hot Sauce. These are so delicious, golden brown and with an incredible fresh flavor.

 

I had a baked Russet Potato for a side with the Oysters. Seasoned that with the McCormick Grinder Sea Salt and Peppercorn Medley, and topped with I Can’t Believe It’s Not Butter.

 

 

 

 

Finally I baked a slice of New York Bakery Texas Toast. Love having the trio of Fried Oysters, Baked Potato, and a baked slice of Texas Toast! I always enjoy this Dinner. For Dessert/Snack later a 100 Calorie Mini Bag of Snyder’s Pretzels with a Diet Dr. Pepper to drink. Take Care all!

 

 

 

 

 

 

 

 

Pan-Fried Oysters Recipe:
Ingredients:

12 large-medium Oysters, shucked
1 tablespoon Flour
1 Eggs, beaten or 1/4 cup egg Beater’s
1 cup Shake and Bake Seasoned Panko Bread Crumbs
Sea Salt and Pepper, to taste
2 to 3 tablespoons Extra Light Olive Oil
Lemon Wedges, optional
Hot sauce, optional
Seafood Cocktail Sauce, optional

Preparation:

Place shucked oysters in a colander to drain.

1 – Dip drained oysters in flour, then beaten eggs, shake off excess, and in panko crumbs seasoned with salt and pepper (coating each oyster thoroughly). Set aside to dry at least 1/2 hour. NOTE: An easy way to coat the oysters with the panko crumbs is to place the crumbs in a resealable plastic bag, add egg-dipped oysters, seal bag, and then shake.

2 – Heat canola oil in a frying pan (I like to use my cast-iron frying pan) to 370 degrees F. or until quite hot.

3 – Fry oysters until golden brown on one side, then turn over each oysters carefully to brown the other side, approximately 1 to 2 minutes on each side Fry oyster until golden brown and edges are curled. Do not overcook or overcrowd in frying pan. Remove from frying pan and serve immediately.

Serve with Lemons Wedges, Tartar Sauce, Cocktail Sauce and/or your favorite hot sauce.

Makes 2 servings.

 

 

NUTRITIONAL BENEFITS OF OYSTERS
Oysters are naturally high in many essential vitamins and minerals including protein, iron, omega 3 fatty acids, calcium, zinc, and vitamin C.

Hilton’s Fresh Farm Raised Pacific Willapoint Oysters

Product Details
Hilton’s oysters are plump, juicy and full of flavor making them superb for cooking purposes in stews, pan fried, casseroles and turkey stuffing during the Holidays plus many more recipes.

Features
* Available year around
* Low in fat, calories and cholesterol
* Fast and easy to prepare
* High in protein, iron, omega 3 fatty acids, zinc and vitamin C
* All natural
* Product of USA
Ingredients
Pacific Small Willapoint Oysters

Diabetic Side Dish of the Week – Sweet Potato Casserole

November 21, 2021 at 6:02 AM | Posted in CooksRecipes, diabetes, diabetes friendly, Diabetic Side Dish of the Week | Leave a comment
Tags: , , , , , , , , , , , , , ,

This week’s Diabetic Side Dish of the Week is a Sweet Potato Casserole. To make this week’s Recipe some of the ingredients you’ll be needing are Sweet Potatoes, Splenda® Granulated No Calorie Sweetener, Milk, Orange Juice, Panko Bread Crumbs, Pecans, Syrup, and more! The Casserole is 190 calories and 26 net carbs per serving. The recipe is from the CooksRecipes website. At the Cooks site you’ll find a huge selection of recipes to please all Tastes, Diets, or Cuisines so be sure to check it out today for any of your recipe needs! Enjoy and Eat Healthy in 2021! https://www.cooksrecipes.com/index.html

Sweet Potato Casserole
A diabetic-friendly side dish to serve with turkey or ham during the holiday season.

Recipe Ingredients:
4 medium sweet potatoes
3/4 cup Splenda® Granulated No Calorie Sweetener
1/2 cup milk
2 teaspoons grated orange rind
1/4 cup fresh orange juice
2 teaspoons vanilla extract
1 extra large egg, lightly beaten
1/2 cup all-purpose flour
3 tablespoons butter, melted
1 cup panko crumbs*
1/2 cup finely chopped pecans
2 tablespoons butter, melted
3 tablespoons maple syrup

Cooking Directions:
1 – Preheat oven to 375°F (190°C). Lightly grease a 13x9x2-inch baking dish.
2 – Place sweet potatoes on a baking sheet; bake for 1 hour or until done. Cool to touch. Peel and mash. Reduce oven to 350°F (175°C).
3 – Combine sweet potatoes and next 8 ingredients in a large bowl. Beat at medium speed with an electric mixer until smooth. Spoon into baking dish.
4 – Combine panko and remaining ingredients; sprinkle crumb mixture over top of casserole. Bake for 1 hour or until casserole is thoroughly heated.
Makes 14 (1/2 cup) servings.

*Panko is a Japanese-style breadcrumb that is sold in some supermarkets and in Asian food markets. They are delicate crisp crumbs that add a light crisp texture to foods.

Nutritional Information Per Serving (1/14 of recipe; 1/2 cup): Calories: 190; Calories from Fat: 70; Total Fat: 8g; Saturated Fat: 3g; Cholesterol: 30mg; Sodium: 95mg; Total Carbs: 29g; Dietary Fiber: 3g; Sugars: 10g; Protein: 4g.
https://www.cooksrecipes.com/diabetic/sweet_potato_casserole_recipe.html

Fried Oysters w/ Baked Potato and Texas Toast

August 19, 2021 at 7:23 PM | Posted in oysters, seafood | Leave a comment
Tags: , , , , , , , , , ,

Today’s Menu: Fried Oysters w/ Baked Potato and Texas Toast

 

For Breakfast this morning I had a cup of Bigelow Decaf Green Tea. 83 degrees, rain and thunderstorms and humid outside. We had heavy rains on and off all day. So today was house cleaning day, dusted and ran the vacuum. Later I cleaned our ceiling fans off. Did a few more things around the house. For Dinner tonight I prepared Fried Oysters w/ Baked Potato and Texas Toast.

 

Fried Oysters, Baked Potato, and Texas Toast, always one of my favorite meals! As usual I used Hilton’s Fresh Farm Raised Pacific Willapoint Oysters, my favorite. To prepare them; Place shucked oysters in a colander, rinse in cold water and drain. Dredge drained Oysters in the Flour, then Egg Beater’s, and then in Panko Crumbs seasoned with Sea Salt and Pepper (coating each oyster thoroughly). Set aside to dry at least 1/2 hour. An easy way to coat the oysters with the Panko Crumbs is to place the Crumbs in a resealable plastic bag, add egg-dipped oysters, seal bag, and then shake.

 

Next, heat the Extra Light Olive Oil in a frying pan (I like to use my cast-iron frying pan) to 370 degrees F. or until quite hot. Fry oysters until golden brown on one side, then turn over each Oyster carefully to brown the other side, approximately 1 to 2 minutes on each side Fry oyster until golden brown and edges are curled. Do not overcook or overcrowd in the frying pan. Remove from the frying pan and serve immediately. Serve with Lemons Wedges, Tartar Sauce, Cocktail Sauce and/or your favorite hot sauce. I served mine with some McCormick’s Tartar Sauce with a side of my favorite hot sauce Frank’s Hot Sauce. These are so delicious, golden brown and with an incredible fresh flavor.

 

I had a baked Russet Potato for a side with the Oysters. Seasoned that with the McCormick Grinder Sea Salt and Peppercorn Medley, and topped with I Can’t Believe It’s Not Butter.

 

 

Finally I baked a slice of New York Bakery Texas Toast. Love having the trio of Fried Oysters, Baked Potato, and a baked slice of Texas Toast! I always enjoy this Dinner. For Dessert/Snack later a bowl of Skinny Pop – Pop Corn with a Sprite Zero to drink.

 

 

 

 

 

 

 

 

 

 

Pan-Fried Oysters Recipe:
Ingredients:

12 large-medium Oysters, shucked
1 tablespoon Flour
1 Eggs, beaten or 1/4 cup egg Beater’s
1 cup Shake and Bake Seasoned Panko Bread Crumbs
Sea Salt and Pepper, to taste
2 to 3 tablespoons Extra Light Olive Oil
Lemon Wedges, optional
Hot sauce, optional
Seafood Cocktail Sauce, optional

Preparation:

Place shucked oysters in a colander to drain.

1 – Dip drained oysters in flour, then beaten eggs, shake off excess, and in panko crumbs seasoned with salt and pepper (coating each oyster thoroughly). Set aside to dry at least 1/2 hour. NOTE: An easy way to coat the oysters with the panko crumbs is to place the crumbs in a resealable plastic bag, add egg-dipped oysters, seal bag, and then shake.

2 – Heat canola oil in a frying pan (I like to use my cast-iron frying pan) to 370 degrees F. or until quite hot.

3 – Fry oysters until golden brown on one side, then turn over each oysters carefully to brown the other side, approximately 1 to 2 minutes on each side Fry oyster until golden brown and edges are curled. Do not overcook or overcrowd in frying pan. Remove from frying pan and serve immediately.

Serve with Lemons Wedges, Tartar Sauce, Cocktail Sauce and/or your favorite hot sauce.

Makes 2 servings.

NUTRITIONAL BENEFITS OF OYSTERS
Oysters are naturally high in many essential vitamins and minerals including protein, iron, omega 3 fatty acids, calcium, zinc, and vitamin C.

 

Hilton’s Fresh Farm Raised Pacific Willapoint Oysters

Product Details
Hilton’s oysters are plump, juicy and full of flavor making them superb for cooking purposes in stews, pan fried, casseroles and turkey stuffing during the Holidays plus many more recipes.

Features
* Available year around
* Low in fat, calories and cholesterol
* Fast and easy to prepare
* High in protein, iron, omega 3 fatty acids, zinc and vitamin C
* All natural
* Product of USA

Ingredients
Pacific Small Willapoint Oysters

Diabetic Side Dish of the Week – Sweet Potato Casserole

June 27, 2021 at 6:02 AM | Posted in CooksRecipes, diabetes, diabetes friendly, Diabetic Side Dish of the Week | Leave a comment
Tags: , , , , , , , , , , , , , ,

This week’s Diabetic Side Dish of the Week is a Sweet Potato Casserole. To make this week’s Recipe some of the ingredients you’ll be needing are Sweet Potatoes, Splenda® Granulated No Calorie Sweetener, Milk, Orange Juice, Panko Bread Crumbs, Pecans, Syrup, and more! The Casserole is 190 calories and 26 net carbs per serving. The recipe is from the CooksRecipes website. At the Cooks site you’ll find a huge selection of recipes to please all Tastes, Diets, or Cuisines so be sure to check it out today for any of your recipe needs! Enjoy and Eat Healthy in 2021! https://www.cooksrecipes.com/index.html

Sweet Potato Casserole
A diabetic-friendly side dish to serve with turkey or ham during the holiday season.

Recipe Ingredients:
4 medium sweet potatoes
3/4 cup Splenda® Granulated No Calorie Sweetener
1/2 cup milk
2 teaspoons grated orange rind
1/4 cup fresh orange juice
2 teaspoons vanilla extract
1 extra large egg, lightly beaten
1/2 cup all-purpose flour
3 tablespoons butter, melted
1 cup panko crumbs*
1/2 cup finely chopped pecans
2 tablespoons butter, melted
3 tablespoons maple syrup

Cooking Directions:
Preheat oven to 375°F (190°C). Lightly grease a 13x9x2-inch baking dish.
Place sweet potatoes on a baking sheet; bake for 1 hour or until done. Cool to touch. Peel and mash. Reduce oven to 350°F (175°C).
Combine sweet potatoes and next 8 ingredients in a large bowl. Beat at medium speed with an electric mixer until smooth. Spoon into baking dish.
Combine panko and remaining ingredients; sprinkle crumb mixture over top of casserole. Bake for 1 hour or until casserole is thoroughly heated.
Makes 14 (1/2 cup) servings.

*Panko is a Japanese-style breadcrumb that is sold in some supermarkets and in Asian food markets. They are delicate crisp crumbs that add a light crisp texture to foods.

Nutritional Information Per Serving (1/14 of recipe; 1/2 cup): Calories: 190; Calories from Fat: 70; Total Fat: 8g; Saturated Fat: 3g; Cholesterol: 30mg; Sodium: 95mg; Total Carbs: 29g; Dietary Fiber: 3g; Sugars: 10g; Protein: 4g.
https://www.cooksrecipes.com/diabetic/sweet_potato_casserole_recipe.html

Healthy Scallop Recipes

April 6, 2021 at 6:01 AM | Posted in EatingWell | Leave a comment
Tags: , , , , , , , , , , , , ,

From the EatingWell Website and Magazine its Healthy Scallop Recipes. Find some Delicious and Healthy Scallop Recipes with recipes including Seared Scallops with White Bean Ragu and Charred Lemon, Panko- and Parmesan-Crusted Baked Scallops, and Miso-Glazed Scallops with Soba Noodles. Find these recipes and more all at the EatingWell website. You can also subscribe to one of my favorite Magazines, the EatingWell Magazine. So find these recipes and more all at the EatingWell website. Enjoy and Eat Healthy in 2021! http://www.eatingwell.com/

Healthy Scallop Recipes
Find healthy, delicious scallop recipes including baked, grilled and sautéed scallops. Healthier recipes, from the food and nutrition experts at EatingWell.

Seared Scallops with White Bean Ragu and Charred Lemon
This recipe for seared scallops with white beans and spinach turns out a healthy dinner that looks impressive (and tastes great) in just 25 minutes. Giving lemons a quick sizzle in the skillet amps up the flavor of this piccata-inspired dish. The heat helps release even more citrus juice and sweetens it too. When shopping for scallops, look for ones labeled “dry.” Some scallops are soaked in a solution that prevents them from searing properly and can give them a soapy flavor………….

Panko- and Parmesan-Crusted Baked Scallops
These easy baked scallops have a delightful balance of crunchy, golden-brown topping and tender, sweet scallops. They feel decadent like scallops should, thanks to the tasty lemon-butter sauce. Look for uniform scallops; if they’re particularly large, you might need to bake them for more than 10 minutes…………….

Miso-Glazed Scallops with Soba Noodles
This Japanese-inspired dish uses one sauce–a sweet/salt combination of mirin and miso–to make both the marinade for the scallops and the caramelized pan sauce for the noodles. A good pairing would be a simple green salad dressed with a citrus vinaigrette…………..

* Click the link below to get all the Healthy Scallop Recipes
https://www.eatingwell.com/recipes/19182/ingredients/fish-seafood/shellfish/scallops/

Fried Oysters w/ Baked Potato and Texas Toast

March 22, 2021 at 7:07 PM | Posted in oysters, potatoes, seafood | Leave a comment
Tags: , , , , , , , , , ,

Today’s Menu: Fried Oysters w/ Baked Potato and Texas Toast

 

For Breakfast this morning I had a cup of Bigelow Decaf Green Tea. 71 degrees and mostly sunny out there today, another beautiful day! I had to be back at my Family Doctor at 1:15 this afternoon. My sugar came back a bit out of whack. He wants increase my Metformin to a higher dosage but I told him I wanted to retake the in 2 months to see if it’s better or the same. I think something was wrong with reading. We’ll see by the next testing. Back home,  got the cart out of the shed and did a few things around the yard. For Dinner tonight I prepared Fried Oysters w/ Baked Potato and Texas Toast.

 

Fried Oysters, Baked Potato, and Texas Toast, always one of my favorite meals! As usual I used Hilton’s Fresh Farm Raised Pacific Willapoint Oysters, my favorite. To prepare them; Place shucked oysters in a colander rinse in cold water and drain. Dredge drained Oysters in the Flour, then Egg Beater’s, and then in Panko Crumbs seasoned with Sea Salt and Pepper (coating each oyster thoroughly). Set aside to dry at least 1/2 hour. An easy way to coat the oysters with the Panko Crumbs is to place the Crumbs in a resealable plastic bag, add egg-dipped oysters, seal bag, and then shake.

 

Next, heat the Extra Light Olive Oil in a frying pan (I like to use my cast-iron frying pan) to 370 degrees F. or until quite hot. Fry oysters until golden brown on one side, then turn over each Oyster carefully to brown the other side, approximately 1 to 2 minutes on each side Fry oyster until golden brown and edges are curled. Do not overcook or overcrowd in frying pan. Remove from frying pan and serve immediately. Serve with Lemons Wedges, Tartar Sauce, Cocktail Sauce and/or your favorite hot sauce. I served mine with some McCormick’s Tarter Sauce with a side of my favorite hot sauce Frank’s Hot Sauce. These are so delicious, golden brown and with an incredible fresh flavor.

 

I had a baked Russet Potato for a side with the Oysters. Seasoned that with the McCormick Grinder Sea Salt and Peppercorn Medley, and topped with I Can’t Believe It’s Not Butter.

 

 

Finally I baked a slice of New York Bakery Texas Toast. Love having the trio of Fried Oysters, Baked Potato, and a baked slice of Texas Toast! I always enjoy this Dinner. For Dessert/Snack later a Diet Peach Snapple to drink.

 

 

 

 

 

 

 

 

 

 

Pan-Fried Oysters Recipe:
Ingredients:

12 large-medium Oysters, shucked
1 tablespoon Flour
1 Eggs, beaten or 1/4 cup egg Beater’s
1 cup Shake and Bake Seasoned Panko Bread Crumbs
Sea Salt and Pepper, to taste
2 to 3 tablespoons Extra Light Olive Oil
Lemon Wedges, optional
Hot sauce, optional
Seafood Cocktail Sauce, optional

Preparation:

Place shucked oysters in a colander to drain.

1 – Dip drained oysters in flour, then beaten eggs, shake off excess, and in panko crumbs seasoned with salt and pepper (coating each oyster thoroughly). Set aside to dry at least 1/2 hour. NOTE: An easy way to coat the oysters with the panko crumbs is to place the crumbs in a resealable plastic bag, add egg-dipped oysters, seal bag, and then shake.

2 – Heat canola oil in a frying pan (I like to use my cast-iron frying pan) to 370 degrees F. or until quite hot.

3 – Fry oysters until golden brown on one side, then turn over each oysters carefully to brown the other side, approximately 1 to 2 minutes on each side Fry oyster until golden brown and edges are curled. Do not overcook or overcrowd in frying pan. Remove from frying pan and serve immediately.

Serve with Lemons Wedges, Tartar Sauce, Cocktail Sauce and/or your favorite hot sauce.

Makes 2 servings.

NUTRITIONAL BENEFITS OF OYSTERS
Oysters are naturally high in many essential vitamins and minerals including protein, iron, omega 3 fatty acids, calcium, zinc, and vitamin C.

 

 

Hilton’s Fresh Farm Raised Pacific Willapoint Oysters

Product Details
Hilton’s oysters are plump, juicy and full of flavor making them superb for cooking purposes in stews, pan fried, casseroles and turkey stuffing during the Holidays plus many more recipes.

Features
* Available year around
* Low in fat, calories and cholesterol
* Fast and easy to prepare
* High in protein, iron, omega 3 fatty acids, zinc and vitamin C
* All natural
* Product of USA

Ingredients
Pacific Small Willapoint Oysters

Tuna Cakes with Creamy Cucumber

January 10, 2021 at 6:01 AM | Posted in diabetes, diabetes friendly, Diabetes Self Management | Leave a comment
Tags: , , , , , , , , , , , , ,

I also have a recipe for Tuna Cakes with Creamy Cucumber to pass along. Some of the ingredients you’ll be needing are Cucumber, Fat-Free Plain Greek Yogurt, Spices, Carrots, Green Onion, Reduced-Fat Mayonnaise, Panko Bread Crumbs, Albacore Tuna in Water and more! The recipe is from the Diabetes Self Management website where you can find a huge selection of Diabetic Friendly Recipes, Diabetes News, Diabetes Management Tips, and more! You can also subscribe to the Diabetes Self Management Magazine. Each issue is packed with Diabetes News and Diabetic Friendly Recipes. I’ve left a link to subscribe at the end of the post. Enjoy and Eat Healthy in 2021! https://www.diabetesselfmanagement.com/

Tuna Cakes with Creamy Cucumber
Ingredients
1/2 cup finely chopped cucumber
1/2 cup fat-free plain yogurt or fat-free plain Greek yogurt
1 1/2 teaspoons chopped fresh dill or 1/2 teaspoon dried dill weed
1 teaspoon lemon-pepper seasoning salt
1/3 cup shredded carrots
1/4 cup sliced green onion
1/4 cup finely chopped celery
1/4 cup reduced-fat mayonnaise
2 teaspoons spicy brown mustard
1 cup panko bread crumbs, divided
1 can (12 ounces) albacore tuna in water, drained
1 tablespoon canola oil or olive oil, divided
Lemon wedges (optional)

Directions
Yield: 5 servings
Serving size: 1 tuna cake and 2 tablespoons sauce per serving

1 – For sauce, stir together cucumber, yogurt, dill, and lemon-pepper seasoning. Cover and refrigerate until serving time.

2 – In mixing bowl combine carrots, onion, celery, mayonnaise, and mustard. Stir in 1/2 cup panko. Add tuna and mix until combined.

3 – Place remaining panko in shallow dish. Shape tuna mixture into 5 (1/2-inch-thick) patties. Dip patties in panko, lightly coating.

4 – In 10-inch nonstick skillet heat 1 1/2 teaspoons oil. Add patties. Cook, uncovered, over medium heat 5 to 6 minutes or until golden brown, turning once. Add remaining 1 1/2 teaspoons oil to skillet when patties are turned. Serve with yogurt mixture and garnish with lemon wedges, if desired.

Tip: To reduce the sodium in this recipe, use salt-free lemon-pepper seasoning blend that has no sodium.

Nutrition Information:
Calories: 187 calories, Carbohydrates: 13 g, Protein: 13 g, Fat: 9 g, Saturated Fat: 2 g, Cholesterol: 25 mg, Sodium: 654 mg, Fiber: 1 g
https://www.diabetesselfmanagement.com/recipes/snack/tuna-cakes-creamy-cucumber-sauce/

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Your one-stop resource for advice, news and strategies for living with diabetes.

Inside every issue you’ll find…
* The latest medical and research news
* In-depth articles related to both Type 1 and Type 2 diabetes
* Weight Self-Management: Everything to maintain a healthy diet
* Diabetic Cooking: Recipes and meals for every occasion
* Quizzes, Q&As, Resources, Products, and more! Your one-stop resource for advice, news and strategies for living with diabetes.
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